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Gluten Free Blueberry Lemon Bundt Cake
ALLERGY FREE ALASKA21Ingredients
105Minutes
1690Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup coconut milk (canned, full fat)
- 2 Tbsp. lemon juice (fresh squeezed)
- 2 Tbsp. lemon zest (packed)
- 1 cup shortening (palm)
- 1/4 cup vegan butter (or ghee if you tolerate it)
- 2 cups organic cane sugar
- 3 large eggs
- 1 cup millet flour (+ more for dusting the pan & the coating the blueberries)
- 1 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1 1/2 tsp. xanthan gum
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 2 cups blueberries (fresh, not frozen – see recipe notes)
- 1/3 cup water
- 1/3 cup sugar
- 2 Tbsp. lemon juice (fresh squeezed)
- 1 1/2 cups powdered sugar (organic)
- 2 Tbsp. lemon juice (fresh squeezed)
- 1/2 tsp. lemon zest (packed)
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NutritionView More
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1690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1690Calories from Fat640 |
| % DAILY VALUE |
| Total Fat71g109% |
| Saturated Fat27g135% |
| Trans Fat7g |
| Cholesterol160mg53% |
| Sodium530mg22% |
| Potassium630mg18% |
| Protein14g |
| Calories from Fat640 |
| % DAILY VALUE |
| Total Carbohydrate264g88% |
| Dietary Fiber10g40% |
| Sugars174g |
| Vitamin A6% |
| Vitamin C40% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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